J Nutr, new issue, pdfs

[Guest guest]

The new issue of the Journal of Nutrition has arrived for September and pdfs are

availed. See an

example of a paper that may be of note below. Yeast protein sounds as though it

is pro-CR.

http://jn.nutrition.org/current.shtml

[Experiments used isocaloric loads and, for Exp 1 and 2, " loads were moistened

(1:2), and were

isovolumic and isocaloric (10 mL, 4.3 MJ/L) " ; for Exp 3, rats received

" isocaloric (42 kJ) and

isovolumic load of 2 g (moistened 1:2) " .]

Rodolphe Faipoux, Tomé, Ahmed Bensaid, Céline Morens, Oriol, t

Michel Bonnano,

and Gilles Fromentin

Yeast Proteins Enhance Satiety in Rats

J. Nutr. 2006 136: 2350-2356. http://tinyurl.com/k9tyo

... adult male Wistar rats. Rats that consumed ad libitum a standard yeast

protein diet ate

significantly less and were leaner over 21 d than rats that consumed ad libitum

a standard milk

protein diet (Expt. 1). Moreover, rats fed a high yeast protein load reduced

their next meal and

daily energy intake more than rats fed any other well-balanced, amino acid, high

protein load

(soy, total milk protein, or wheat gluten) and more than those fed a wheat

starch diet (Expt. 2).

Purified peptides from the yeast protein extract produced similar effects on

subsequent energy

intake (Expt. 3). Study of the behavioral satiety sequence showed that rats

consuming P14-y or

P55-y diets ad libitum did not acquire a conditioned food aversion (Expt. 4).

Finally, a

preliminary study of gastric emptying in rats fed yeast protein loads showed

that yeast protein

was emptied more rapidly through the pylorus than total milk protein during a

meal, which may

induce satiety (Expt. 5). Taken together, these experiments show that yeast

proteins enhance

satiety in rats more than other proteins.

TABLE 1 Composition of experimental diets and/or loads^1

================================================

g/kg diet: P14 P14-y P14-pep P55 P55-s P55-g P55-y WS

================================================

Total milk protein 140 - - 530 - - - -

Yeast extract - 140 - - - - 535.7 -

Peptide yeast extract - - 107.7 - - - - -

Soy protein - - - - 530 - - -

Gluten - - - - - 530 - -

Cornstarch 622.4 622.7 655 277 277 277 272.3 741.6

Sucrose 100.3 100.3 100.3 50 50 50 50 120.7

Metabolizable energy, kJ/g 14.6 14.2 14.3 14.6 14.6 14.6 13.3 14.5

P/E, % 14 14 14 55 55 55 55 -

G/E, % 76 76 76 5 5 5 5 100

L/E, % 10 10 10 40 40 40 40 -

================================================

1 Amount of constant component (g/kg): soybean oil (Bailly SA), 40; AIN 93M

mineral mix and AIN93V vitamin mix (ICN Biochemicals), 35 and 10, respectively

[see (28) for composition]; cellulose (Medias filtrants Durieux), 50; choline

(ICN

Biochemicals), 2.3. P/E, G/E, and L/E, represent percentage of diet energy

brought

by protein, carbohydrates and lipids, respectively.

TABLE 2 Body compositions of rats after 21 d of consuming various protein diets

(Expt. 1)^1

===============================================

---Wt WAT2 Carcass Liver Kidneys Heart---WAT/carcass Carcass/body wt

---g---g/g

===============================================

P14 ad lib 435.24.4 57.92.7 178.33.2 13.80.7 2.60.1 1.060.03 0.330.02 0.410.008

P14-y 38510.4* 46.84.0 163.13.8* 10.50.7* 2.30.1* 0.890.03* 0.290.02 0.430.007

P14-pf 385.212.3* 44.73.8 * 162.75.4* 9.80.3* 2.10.1* 0.910.02* 0.270.02

0.430.004

===============================================

1 Values are meansSEM (n ¼ 8). *Different from P14 ad lib, P <.0.05.

2 WAT, white adipose tissue.

TABLE 3 Percentage of P14 diet eaten by rats after high protein loads (Expt.

2)^1

========================================

n %: Dinner Lunch Daily

========================================

WS 12 124.1±8.0** 124.8±15.8 115.3±6.1*

P55 12 91.0±2.8 ** 102.7±5.0 96.5±2.3

P55-y 8 74.7±6.5** 90.6±9.2 81.9±2.6***

P55-s 15 104.2±6.0 100.1±8.6 100.4±5.3

P55-g 15 90.2±4.2** 107.1±6.5 95.7±2.9

========================================

1 Values are means±SEM. Asterisks indicate different from consumption

(100±0.0%, paired

Student’s t test).

*P <.0.05, **P <.0.01, ***P <.0.001.

TABLE 4 Behavioral satiety sequence and eating parameters in rats during the

first hour of food

presentation at d 14 (Expt. 4)^1

===================================================

P14 P14-y P55-y

===================================================

Eating bout parameters

n 7.0±0.9 4.5±0.8 5.8±1.0

Duration, s 88.3±12.5 133.6±36 79.6±11.6

Rate of ingestion, kJ/min 11.4±1.9 16.4±2.9 11.6±2.1

1-h energy intake, kJ 105.0±12.3 139.8±29.2 94.6±26.0

BSS, % of time

Eating 15.9±0.7 14.0±1.6 12.8±2.5

Grooming 5.2±1.2ab 3.1±0.8a 10.3±3.2b

Resting 54.5±6.7ab 68.0±4.2b 45.8±6.2a

Activity 24.0±6.9 13.8±3.2 23.2±2.7

Drinking 0.4±0.2a 1.2±0.5a 7.8±1.4b

===================================================

1 Values are means±SEM (n = 6).

Means in a row with superscripts without a common letter differ, P <.0.05.

[For Experiment 5, Figure 3, the gastic protein contents as percentages went up

for the other two

diets and went down to less than half the 0 time level at 180 minutes.]

-- Al Pater, alpater@...

-- Al Pater, PhD; email: old542000@...

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